This recipe twist on macaroni and cheese adds sautéed leeks and broccoli along with a blend of Italian cheeses (mozzarella, provolone, asiago, parmesan) Baked in the oven.
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 55 minutesminutes
Servings: 8people
Ingredients
500gdry pasta, macaroni, scoobi doo, penne, etc.
3tbspbutter
3leeks, washed and sliced
2cupsbroccoli, chopped
1/4cupbutter
1/4cupflour
2cupsmilk
3cupsmozzarella or Italian cheese blend, grated
1tspsalt
1/2tspground black pepper
Instructions
Cook the pasta according to packaged instructions. Drain, rinse and set aside.
Heat 3 tbsp butter in a skillet on medium heat. Add the sliced leeks and cook for a few minutes, stirring often so they do not burn. Add the broccoli and cook for a few more minutes, or until the broccoli is tender.
In a saucepan, on medium heat, melt the 1/4 cup butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
While whisking, slowly pour in the milk. Once smooth add 2 1/4 cups of the grated cheese and spices. Stir until smooth.
In a large bowl, mix the pasta, cheese sauce and sauteed vegetables, until all the noodles are covered in some sauce. Spread the mixture in a casserole dish.